One Pot Vegan Mushroom Bolognese served in a bowl with fresh herbs

One Pot Vegan Mushroom Bolognese Recipe

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Why Make This Recipe

This One Pot Vegan Mushroom Bolognese is a perfect meal for anyone looking for a delicious plant-based option. It combines hearty lentils with rich mushrooms and savory spices, creating a dish that is both satisfying and full of flavor. It’s simple to make and requires just one pot, making clean-up easy. Plus, it’s packed with nutrients and plant protein, making it a healthy choice for lunch or dinner.

How to Make One Pot Vegan Mushroom Bolognese

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 lb (16 oz / 450g) mixed mushrooms (cremini and shiitake work best), finely chopped or pulsed in a food processor
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot, optional but recommended)
  • 6 oz (about 1 cup) tomato paste
  • 1 cup brown or green lentils, rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups high-quality vegetable broth, plus more if needed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • 1 lb (16 oz / 450g) pasta of your choice (tagliatelle, pappardelle, or rigatoni are excellent)
  • 1/4 cup nutritional yeast
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, for garnish
  • Vegan parmesan cheese, for garnish (optional)

Directions

  1. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

  2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for one more minute until the garlic is fragrant.

  3. Increase the heat to medium-high and add the finely chopped mushrooms. Cook for 10-12 minutes, stirring infrequently at first. The mushrooms will release their water and start to caramelize.

  4. If you are using red wine, add it to the pot to deglaze, scraping up any browned bits. Let it cook down for about 2 minutes until mostly evaporated. Stir in the tomato paste and cook for another 2 minutes.

  5. Add the rinsed lentils, crushed tomatoes, vegetable broth, soy sauce (or tamari), balsamic vinegar, and bay leaves. Mix well. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes.

  6. After 20 minutes, remove the bay leaves. Pour in the pasta, ensuring it is mostly submerged in the sauce. Add more vegetable broth or hot water if the sauce looks too thick. Bring it back to a gentle simmer and cover. Cook according to the pasta package instructions, stirring often.

  7. Once the pasta is cooked, turn off the heat and stir in the nutritional yeast. Season with salt and freshly ground black pepper. Adjust any other seasonings as needed.

  8. Ladle the hot One Pot Vegan Mushroom Bolognese into bowls and garnish with fresh basil or parsley and vegan parmesan cheese if desired.

How to Serve One Pot Vegan Mushroom Bolognese

Serve this dish hot, topped with fresh basil or parsley for a pop of color. It pairs well with a simple green salad and crusty bread. You can also offer some additional vegan parmesan on the side for those who want a little extra flavor.

How to Store One Pot Vegan Mushroom Bolognese

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of vegetable broth or water to loosen the sauce and warm it on the stovetop or in the microwave.

Tips to Make One Pot Vegan Mushroom Bolognese

  • Make sure to take your time with the mushrooms. Allowing them to brown well is key for a rich flavor.
  • If you’re in a hurry, you can skip the red wine, but it does add depth to the dish.
  • Feel free to mix different kinds of mushrooms for varied textures and flavors.

Variation

You can add other vegetables like bell peppers or zucchini to the mix for added nutrients and flavors. If you want a creamier sauce, consider stirring in a bit of coconut milk at the end.

FAQs

Can I make this recipe gluten-free?

Yes! Use gluten-free pasta and ensure that the soy sauce or tamari is certified gluten-free.

Can I freeze One Pot Vegan Mushroom Bolognese?

Yes! After cooking, let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months.

Is this recipe kid-friendly?

Absolutely! The flavors are mild, and kids often enjoy the pasta mixed with the sauce. You can adjust the spice level by omitting red pepper flakes.

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